Vendhaya keerai Poriyal

Description

Fresh fenugreek herb sauteed and seasoned.English                 ~~~ Fenugreek leaves

Tamil                   ~~~ Vendhaya Keerai

Telugu                 ~~~ Menthi Kura

Punjabi                ~~~ Methi

Kannada              ~~~ Menthe, Mente

Malayalam           ~~~ Uluva

Ingredients
1 bunch Fresh fenugreek leaves
2 nos Onion (chopped)
3 clove Garlic (crushed)
2 tbsp Fresh grated coconut (or use dry desicated coconut flakes ))
2 pinch Sugar
2 pinch Turmeric
1 no Dry red chili
¼ tsp Mustard
¼ tsp Cumin seeds
¼ tsp Asafoetida
4 nos Curry laeaves
½ tsp Salt (or to taste)
2 tsp Oil

Instructions

 

 

 

Fenugreek tender stalks are edible, so cut off the hard stalks along with the roots and discard. Wash them thoroughly in cold water and rinse for a couple of times. Chop them finely and keep aside. Heat oil in a pan splutter mustard, cumin seeds, dry red chili and curry leaves. Add the chopped onions and garlic, fry for a minute over medium flame. Now add the chopped fenugreek leaves along with sugar, turmeric and asafoetida. Saute till it wilts slightly, add salt and grated coconut. Fry for 2 minutes and switch off. Serve hot as a side for rice.

 

 

Notes

Sugar is mainly added to keep the leaf green even after wilting and to minimize the bitter flovour.

Grated coconut is optional and is added to reduce the bitterness.

Garnishes like roasted crushed peanuts or coarsely crushed Dalia can also be used instead of coconut to make it more healthy.

Serves 3 to 4 (approx), each bunch with 30 fenugreek stalks.

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15 comments to Vendhaya keerai Poriyal

  • hi mullai,
    i just made this, simple but yummy recipe! thanks a lot for the recipe, addition of asoefitida & turmeric does make a difference.
    regards
    Deeksh

  • mercyusha

    Did this today for our lunch, tastes very good. Have tried methi & paruppu kootu before, but this is the first time trying poriyal, super. As you said, adding sugar and coconut reduces the bitterness a lot. My hubby have never had keeriyal poriyal before, but today he loved this. Thanks a lot.

  • shanthikrishna

    i must first thank mullai for giving us such a good & healthy recipe…i tried this recipe last saturday…it came out well..my hubby appreciated me..obviously the credit goes to mullai..thanks a lot..everyboby plz try this recipe…

    with love

    shanthikrishna

  • ambika

    i was searching this recipe and found here…thank u

  • Ramya Ashok

    it came gud wth ponaankanni keerai too. at the end i added some soaked moongdaal and fried for 2 mins. my mom used to do this for some poriyals and it gives added taste to the recipe..

  • Suganswami

    WISH YOU ALL HAVE A HAPPY REPUBLIC DAY, FRIENDS…

  • Manoo

    Amma forced us to have vendaya keerai varai.. just looks like how she used to make… only difference is she does not add Asafoetida & sugar… Actually i forgot all keerai… thank you sio….

    Btw, you can make murungai keerai also this way….try panni parungo… its high in iron… Romba simple ana varai without many spices… good one… i can make it often then.. will go & find if i can get this keerai….Thank you sooo much mam,,,,

    Apuram unga kutti kutti satti nalla irruku… So cute… Ithukagave me goin to india before goin back home…

  • ksailaja

    Hi
    Really it looks delicious.We try this weekend

  • shan

    Mullai, I’m abt to make this now for my lunch…Thanks kumbida pona theivam kurukaa vanthathu mathiri u have posted this. Thanks you so much -shan

  • Suganswami

    A timely recipe when there was a request. Thanks…Mullai. I was feeling that it’ll be bitter. Can confidently try…

  • Radhika suresh

    nice presentation.

  • Ramya Ashok

    good presentation…tempting to eat….as we could not get keerai often,im craving for that……..Mullai, can i follow the same proc for other keerais too??????

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